MARIANA — Dinner from the Deep

Philosophy

We cook the way the ocean keeps its secrets — slowly, coldly, and in the dark. Every plate is a depth sounding: raw where the water is raw, fire where the vents burn.

— The Mariana Kitchen

The tasting

Five courses,
one descent.

A fixed journey from surface light to the trench floor. The menu changes with the catch and the current.

First Light

Raw Hokkaido scallop, yuzu kosho, sea asparagus, cold-pressed olive oil. Served at the temperature of morning water.

−200 m · The sunlight zone

II.

The Drift

Amberjack crudo, finger lime, shiso, smoked sea salt. Cut thick, dressed at the table, gone in three bites.

−800 m · The twilight zone

III.

Pressure

Charcoal-grilled octopus, black garlic, squid-ink emulsion, charred lemon. Cooked over binchotan until the edges caramelize.

−2,000 m · The midnight zone

IV.

The Trench

Miso black cod, dashi beurre blanc, pickled sea vegetables. Forty-eight hours in white miso, eight minutes over fire.

−4,500 m · The abyss

Bioluminescence

Coconut panna cotta, passionfruit, sea salt, edible flowers. It glows faintly. So will you.

−10,935 m · The hadal zone

Reservations

Take the plunge.

Two seatings nightly — 6:00 PM and 8:45 PM. Parties of seven or more, call us directly.

Dinner fromthe deep

Five courses,one descent.